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Lightly grease 9x13-inch (3 L) baking dish. In large pot of boiling, salted water, cook pasta according to package directions until just al dente. Drain well; immediately place shells on bottom of baking dish.
In large saucepan, melt butter over medium-high heat. Whisk in flour, garlic powder, salt and pepper; cook, stirring, for 30 seconds. Slowly whisk in broth, then milk. Bring to simmer, whisking continuously and cook for 2 minutes or until thickened. Whisk in parsley and Gouda until cheese is melted; remove from heat.
Filling: In large skillet, melt butter over medium-high heat. Cook onion, stirring, for 3 minutes or until just browned. Add mushrooms, garlic, carrot, salt and pepper; cook, stirring occasionally, for 5 minutes. Add turkey; cook, breaking up with wooden spoon, for 5 minutes, until thoroughly cooked. Stir 1 cup (250 mL) of the sauce into skillet.
Spoon turkey filling into each pasta shell; arrange stuffed side up in baking dish. Top with remaining sauce, sprinkle with Gouda and breadcrumbs. Cover with foil; bake in 375°F (190°C) oven for 15 minutes, until bubbling. Remove foil; broil for 3 minutes, until browned. Serve sprinkled with parsley.